Gluten Free Fresh Blueberry Pie

3/4 cups sugar
3 Tablespoons cornstarch
1 cup water
4 cups blueberries
1 Tablespoon butter
1 baked shell

Mix sugar and cornstarch and then add the water and 1 cup blueberries. Cook and stir until thick and purple. Add the butter and 3 remaining cups of blueberries.  Stir and let cool. Pour into baked pie shell and chill.

I tried the sorghum flour shell for this recipe which was good, but this is my preferred crust.

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